Broome Chilli

Lightly sour grape, crisp and juicy, closer to an unripe grape than a usual capsicum.

Pods are elongated and nearly rectangular, about 7 to 10 cm long and 2.5 to 3 cm wide, mostly snub-nosed with a folded or pointed tip. They start dark green and finish shiny red, sometimes colouring in splotches rather than a clean sweep. Flesh is juicy and crunchy. Catalogues describe a lightly sour grape taste, more like an unripe grape than a usual capsicum. Heat on the listings that give a number sits in the medium band and comes on quickly. Sellers list it for fresh chopping, salsas, stir-fries, sauces, pickling, grilling, stuffing, and drying, though one Australian herb nursery warns the fruit is too hot to eat raw. Plants are bushy, commonly 50 to 70 cm, and want full sun and well-drained soil in a warm season.

The name points at Broome in Western Australia, and most seed pages simply say it comes from there. Two Australian sellers say otherwise: Renaissance Herbs calls it a plant bred in the heat of northern Australia, possibly Darwin, and named for the town, and Chilli Seed Bank states that it originated in Darwin, not Broome. No breeder, release year, or parent line is on record.

How hot is Broome Chilli?

Capsi’s sourced range is 2,500–100,000 SHU (Vendor Claim). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

What does Broome Chilli taste like?

Lightly sour grape, crisp and juicy, closer to an unripe grape than a usual capsicum.

How do I grow Broome Chilli?

Broome Chilli: about 90 days to maturity, tropical climate, full sun.

What can I substitute for Broome Chilli?

Capsi does not have that recorded yet.